This is delicious over a smoky ancho-chili pasta and
julienne strips of smoked chicken or rabbit. It is also good with
mushroom pasta and strips of ham.
1 clove garlic, minced
1/4 cup white wine
1/4 cup chicken stock, preferably homemade
2 cups heavy cream
8 to 10 ounces goat cheese, preferably mild
2 tablespoons grated Parmesan cheese (optional)
Heat the garlic, wine and stock in a medium saucepan
to a boil. Boil for 3 minutes, then add the cream and heat to a
simmer over medium heat. Whisk in the goat cheese, about 2 ounces at
a time, stirring constantly. Season to taste with salt and pepper
and add more goat cheese if desired. Stir in the Parmesan cheese if
NOTE. Gorgonzola cheese may be substituted
for the mild goat cheese. In that case, do not add Parmesan cheese.